Dal Makhani

(Serves: 4)

240g dhal-black urid (black lentils)
5g vindaloo paste
400g Flora plant cream
200g onions
10g coriander

Vindaloo paste may contain traces of Peanuts

Suitable for:
  • Vegan
  • Made without gluten
  • Made without dairy
Allergens:
  • Mustard
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
Nutritional
Information		 Per
100g		 Per dish
(260g)
Energy 804 kj
193 kcal		 2090 kj
502 kcal
Fat 13.0g 33.8g
of which Saturate 8.6g 22.4g
Carbohydrate 13.0g 33.8g
of which Sugars 2.1g 5.5g
Fibre 2.9g 7.5g
Protein 6.0g 15.6g
Salt 0.47g 1.17g
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
  • Bring the lentils to the boil with 2 litres of water then simmer for 40 minutes.
  • In another saucepan add the vindaloo paste and fry for 2 minutes until fragrant.
  • Add finely sliced onions and fry for 2 more minutes.
  • Add the lentils, half the Flora plant cream and a pinch of salt.
  • Bring back to the boil then reduce until desired thickness.
  • Finish with chopped coriander and more salt to taste, then drizzle with the remaining Flora cream.

Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using cream.

  • CO2 use
    Saving 700 g
  • Land use
    Saving 12 m2
  • Water use
    Saving 1180 L
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